Preparation1.
Snap off tough ends of asparagus; arrange asparagus in a steamer basket
over boiling water. Cover and steam 2 minutes or until asparagus is
crisp-tender. Plunge asparagus into ice water to stop the cooking
process; drain. Cut asparagus into 1/2-inch pieces, and chill. Put into a
large bowl.

2.
Cut cherry tomatoes in half. Drain and rinse canned beans. Chop onion.
Drain and smash capers with side of the knife. Put everything together
in large bowl with asparagus.

3.
Whisk together garlic, chopped fresh sage, olive oil, vinegar, honey,
mustard, salt & pepper in a small bowl or pulse several times in a
mini-food processor. Pour over asparagus, tomatoes, beans, onion, and
capers, tossing to coat.Adjust seasoning if necessary.